Caprarola Cooking: Pizza di Pina

Posted November 3, 2016

caprarola cooking

Thanks for reading Caprarola Cooking! In this series, we will be sharing a new family recipe straight from our relatives in Italy. Most of these recipes can be found on our menu and enjoyed at any of our Mici locations, so make sure to try one today!

One of our favorite recipes comes straight from our cousin’s kitchen in Caprarola, Italy—our Pizza di Pina. Named after our cousin, Pina, who taught us this recipe on one of our trips to the homeland, this delicious pizza can now be enjoyed on both sides of the Atlantic! Next time you want to make a fun meal with the whole family, try our Pizza di Pina.

Mici Pizza di Pina

Dough (either store-bought or homemade)

Extra virgin olive oil

Fontina cheese slices

Grated mozzarella

Fresh zucchini (cut into thin slices)


First, take your dough and stretch and roll it into a circle. Once you have achieved the perfect pizza shape, spread the olive oil over the entire surface of the dough. We use a brush, but you can use your fingers to ensure that the oil is spread evenly.

Next, cut the zucchini into very thin slices (this allows them to cook all the way through).

Then, sprinkle the entire pizza (minus the crust) with the mozzarella, and scatter slices of fontina cheese over the surface and top with the slices of zucchini. You can use as much cheese and zucchini as you’d like, but try not to overlap the zucchini or they won’t cook evenly.

To cook, preheat your oven to 400°F and bake between 10 – 12 minutes or until golden brown.

For the final touch (and a very important step), lightly sprinkle with salt after the pizza comes out of the oven. This step really brings out the flavors and makes them pop.

Buon appetito!

Want to pair some wine with your pizza? Try a Pinot Grigio or a Chardonnay with this light and buttery pizza pie. (And if you don’t feel like cooking at all, stop by any of our four locations and get our wine and pizza special!)